Cereals and Millet ingredients, read the way a dietician reads them.
IFCT / ICMR–NIN macros per 100 g for Cereals and Millet — browse the catalog dieticians use when planning Indian meals.
Amaranth Rajgira, Ramdana
Amaranth, known as rajgira or ramdana in Hindi, is a tiny grain packed with protein and minerals that we've used in Indian kitchens for cent...
Amaranth seed, pale brown Moricha guti, Rajagaro, Ramdana, Danthu beeja, Mawal, Cheera vithu, Chengkruk Maru, Cavali biya, Kosala sag maji kale, Chaulali beej, Keerai vidai, Thotakoora ginjalu.
Amaranth seed is a tiny, pale brown grain packed with protein and minerals, traditionally grown across India and used in porridges, laddoos,...
Bajra Pearl Millet
Bajra, or pearl millet, is a hardy whole grain staple across India, especially in the drier regions of Rajasthan, Gujarat, and Maharashtra....
Barley Jau
Barley (jau) is a hardy cereal grain widely used in Indian kitchens for porridges, breads, and traditional remedies. Rich in fibre and miner...
Brown Rice ब्राउन राइस, brown chaaval, unpolished rice, whole grain rice
Brown rice (ब्राउन राइस) is whole grain rice with only the outer husk removed, retaining the nutrient-rich bran and germ layers. It has a nu...
Bulgur Bulghur, dalia, cracked wheat, broken wheat, bulgur wheat
Bulgur is cracked and parboiled wheat grains, a quick-cooking whole grain staple across Middle Eastern and Indian kitchens. Golden-brown, nu...
Dry Maize Dry Maize, Corn
Dry maize (corn) is a staple cereal grain widely used across Indian kitchens in both whole and ground forms. Rich in carbohydrates and fibre...
Flattened Rice poha, chivda rice, beaten rice, aval (Tamil), atukulu (Telugu), pauwa (Marathi)
Flattened rice, or poha, is parboiled rice that has been flaked and dried into thin, crispy white or golden flakes. Light and quick to cook,...
Jowar Sorghum, Great Millet, Cholam, ज्वार (jwar)
Jowar (ज्वार, jwar) is a hardy, nutty-flavoured millet with small round grains ranging from cream to deep brown. Whole or ground into flour,...
Maize, tender, local Makoi, Bhutta, Corn, Lili makai, Makka, Mekke jola, Makai, Riewhadem Stem, Chujaak, Maka, Chhali, Makka Cholam, Mokkajonna
Tender maize (भुट्टा, bhutta) is young corn harvested before full maturity, with soft, milky kernels still clinging to the cob. Eaten fresh...
Puffed Rice Murmure, muri, kurmura, puffed paddy, rice crisps
Puffed rice (murmure or muri) is a light, airy cereal made by heating rice grains under pressure until they burst into crispy, white puffs....
Quinoa Quinoa, Andean grain, superfood millet
Quinoa is a lightweight, nutty-flavoured grain from the Andes, now grown in parts of India and increasingly popular in modern Indian kitchen...
Ragi Finger millet, Mandua (मंडुआ), Nachni (नाचनी), Kezhvaragu (கேழ்வரகு), Ragi flour, Eleusine coracana
Ragi, or finger millet (मंडुआ, mandua), is a small, round grain ranging from deep red to brown, prized across South and East India for its m...
Refined Flour Maida, All-purpose flour, Plain flour, Refined wheat flour
Refined flour, or maida as it is commonly called in Indian kitchens, is a finely milled white flour made from wheat. It has a silky, powdery...
Rice Chaaval, चावल, Paddy, White rice, Basmati, Jasmine rice, Brown rice, Parboiled rice
Rice (चावल, chaaval) is the staple grain at the heart of Indian meals - soft, absorbent grains that cook to fluffy perfection and pair with...
Rice, parboiled, milled Ukhua chaul, Siddha chowl, Converted rice, Bafela Chokha, Usna chawal, Kusubalakki, Tomul, Khaw boil, Puzhungal ari, Cheng, Ukadla tandool, Usuna chaula, Biga hua chawal, Puzhungal arisi, Uppudu biyyam
Parboiled rice (ukhua chaul, siddha chowl) is paddy that has been partially cooked in its husk before milling, giving it a golden-cream colo...
Samai Sama, Little millet, Kuri, Shavan, Ganuhaar, Chama, Sava, Suan, Swank
Samai (सामी, sama) is a small, round millet grain with a mild, slightly sweet flavour and delicate texture when cooked. Whole or as flour, i...
Semolina Soojee, suji, rava, farina, wheat semolina
Semolina (soojee or suji) is coarsely ground durum wheat with a distinctive golden granular texture and mild, slightly nutty flavour. A stap...
Sweet Corn Maize - sweet, Maize - tender - sweet
Sweet corn (maize - sweet variety) is a tender, milky grain eaten fresh as a vegetable, prized across Indian kitchens for its natural sweetn...
Varagu Kodo millet, Konidhan, Syama dhan, Ral gana, Kangni, Thinai, Thina, Rala, Priyangu thene, Snol
Varagu (कोदो, kodo millet) is a small, round, pale golden grain belonging to the millet family, prized in South Indian and Eastern kitchens...
Wheat Flour gehoon ka aata, maida (refined), atta, whole wheat flour, gehun
Wheat flour (gehoon ka aata) is the ground grain of wheat, a staple cereal that forms the foundation of Indian breads, sweets, and batters....
Wheat Vermicelli Seviyan, sewaiyan, vermicelli noodles
Wheat vermicelli (seviyan) is a fine, thread-like pasta made from wheat flour and water, pressed into delicate strands. Light golden when ra...
Wheat Whole whole wheat, gehun, gehun ke dane, sharbati wheat, Indian wheat
Whole wheat (गेहूँ, gehun) is the complete grain - kernel, bran, and germ intact - that forms the backbone of Indian bread-making and everyd...
Wheat, vermicelli, roasted Gom sewai, Semai, Very thin pasta, Ghaun ni Shekeli sev, Siwain, Shevige, Sewian, Sewai saw, Semiya, Simai, Bhooni sevian
Roasted wheat vermicelli is a thin, crispy pasta made from wheat flour, lightly toasted to bring out a nutty flavour. A staple in Indian kit...
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